Be blown away by these amazing smoky 'n' sweet BBQ fajitas, filled with chicken, cheddar cheese, natural yoghurt and vegetables, all wrapped up in soft tortillas.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||7.2 g|
|Protein||9.8 g||45 g|
|Salt||0.7 g||3.2 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)
Peel and finely slice the red onion[s]
Slice the chicken breast into thin strips
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat
Once hot, add the pepper strips, onion and sliced chicken to the pan with the BBQ spice blend
Cook for 8-10 min or until the vegetables have softened and the chicken is cooked through (no pink meat!) – this is your smoky 'n' sweet BBQ chicken fajita filling
Whilst everything is cooking, chop the tomatoes roughly, then keep chopping them together until they resemble a salsa-like consistency
Add the chopped tomato to a bowl with the chilli flakes (cooking for kids? Skip the chilli!), a pinch of salt and a drizzle of olive oil
Stir it all together – this is your salsa
Add the tortillas to a baking tray and put the tray in the oven for 2-3 min or until warmed through
Grate the cheddar cheese
Trim, then slice the spring onion[s] finely
Serve the smoky 'n' sweet BBQ chicken fajita filling over the tortillas
Top with the grated cheese and salsa
Dollop over the natural yoghurt, garnish with the sliced spring onion and enjoy!
Loved this recipe? Us too! That’s why it’s one of our Everyday Favourites, available every week.